I think I’ve pretty clearly established that I am not a hot dog person in the hamburger vs. hot dog battle, so when I do eat them, I want A LOT of stuff on them. This means the El Completo hot dog from Chile is perfect for me! Not only does it have one of my favorite foods on earth, avocado, it has my other absolute favorite traditional hot dog topping: sauerkraut. The El Completo is also a feast for the eyes because of all the beautiful colors, and it’s packed with flavor from a variety of toppings that result in a perfectly balanced bite. This hot dog will make you rethink how you should be topping your dogs this summer; there are so many options beyond ketchup and mustard!
1. El Completo
The name translates to the “complete” or “total,” and it’s in reference to the number of extra toppings on the hotdog.
As always, these toppings, in amount and combination, are totally customizable to your liking and your palate. Add more or less of whatever you like! There are a lot of different versions of the El Completo in Chile, too, so what you see here is my personal favorite version.
3. Toppings Galore
The mix of toppings on the El Completo may seem atypical at first, but the flavors are actually in perfect balance on your palate. You have fatty avocado, tangy, fermented sauerkraut, a savory, salty hot dog, fresh, juicy tomatoes, rich kewpie mayo, and finally, hot sauce for spice and zing!
El Completo Italiano
- ⅓ cup diced onion
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved and pitted
- ½ lime, juiced, about ½ large lime
- 8 dashes hot sauce, such as Cholula
- 1 tablespoon vegetable oil
- 4 all-beef hot dogs
- 4 large hot dog buns, such as brioche hot dog buns
- ⅓ cup diced tomatoes
- ½ cup prepared sauerkraut, drained
- 3 tablespoons mayonnaise, such as Kewpie
- Chili sauce, for serving
- In a small bowl, add onions and season with a large pinch of salt. Toss with a spoon and set aside for 5-10 minutes.
- In a medium mixing bowl, scoop out avocado flesh and add to bowl. Season with salt, pepper, lime juice and hot sauce and mash with a fork, until avocado is completely broken down. Cover and refrigerate.
- Preheat a grill, grill pan or stainless steel skillet over medium high heat. Add oil and once shimmering, add hot dogs and sear for about 5 minutes, turning so all sides get a slight char to them. Transfer to plate until ready to assemble.
- While hot dogs are cooking, steam buns. Wrap buns lightly in damp paper towels and place on microwave safe plate. Microwave for 30 seconds, or until buns are pliable and warm.
- To serve, add a hot dog to each bun. Add seasoned onions to one half of each hot dog, followed by tomatoes on other half. Then evenly distribute sauerkraut in the middle and slather with avocado mash. Drizzle of mayonnaise and chili sauce, if desired. Serve immediately.